Chocolate Pretzel Clusters are a fun and easy no-bake dessert recipe that takes only three ingredients and 15 minutes. The perfect mix of salty and sweet, these crushed pretzel candies are insanely addictive.
These chocolate pretzel clusters are the perfect combination of salty and sweet, using milk chocolate as the base, with crushed pretzels mixed in.
Not only is this recipe delicious and easy to make, but it’s a great way to use up leftover pretzels. How many times have you tossed a bag of pretzels because it was mostly smashed bits at the bottom?
Top your pretzel clusters with a sprinkle of sea salt or sea salt for an extra special finishing touch.
For this recipe, and pretty much all of my easy candy recipes, I like to use chocolate wafers. What is the difference between chocolate melting wafers and chocolate chips? Can’t I use chocolate chips instead?
The main difference between melting wafers and chocolate chips is how they will solidify after you’ve melted them. First, melting wafers are made for melting. So, they will melt very easily in the microwave for you.
When your candy solidifies, it has a shiny appearance. Your candy will also have a “snap”, like a candy bar when it is broken in half.
Chocolate chips will work in this recipe, but they won’t have a shiny “candy” appearance when hardened. They also won’t solidify as hard as melting wafers. However – they will taste great.
First, gather your ingredients. You’ll also either want a sheet of parchment paper (to make free-form clusters) or a lined mini-cupcake pan to make your cluster cups.
For this recipe, you’ll need chocolate melting wafers, crushed pretzel pieces, and some sea salt.
I used milk chocolate melting wafers, but you can also use dark chocolate or white chocolate melting wafers.
Pretzel pieces can also be substituted with nuts, like peanuts, cashews, or pecans. Or, try a crispy cereal like rice krispies!
Clusters or cups
Once you’ve made your chocolate pretzel mixture, you have a few options. Either drop by tablespoon onto a piece of parchment paper, or drop by tablespoon into a lined mini cupcake pan.
One tablespoon should fill up 21 mini-cupcake liners about two-thirds full. Once your cups are full, gently tap each pan on the counter to help your chocolate settle into the liners.
Before your chocolate has set, don’t forget to sprinkle the tops of each with coarse sea salt or sea salt flakes.
Chocolate Pretzel Clusters
- 10 ounces milk chocolate melting wafers
- 1 1/2 cups crushed pretzels
- 1 teaspoon sea salt
- Line a cookie sheet with parchment paper and set aside. Or, line a mini muffin tin with paper liners and set aside.
- In a glass bowl, microwave melting wafers in 30 second increments, stirring until melted. Alternatively, melt using a double boiler on the stove top.
- Add crushed pretzels and stir to combine.
- Drop by tablespoon onto parchment lined paper (or fill mini muffin liners halfway with chocolate mixture). Sprinkle lightly with sea salt while chocolate is still melted.
- Place cookie sheet (or muffin pan) into refrigerator to harden, about 10-15 minutes. Store chocolate in a sealed container at room temperature for up to 2 weeks.
- Milk chocolate, dark chocolate, or white chocolate wafers can be used for this recipe.
- Chocolate chips can be used instead, but they will not harden like melting wafers or have a shiny appearance.
More chocolate recipes
- Chocolate Peanut Butter Magic Wand Pretzels
- Golden Grahams S’mores Bark
- Peanut Butter Pretzel White Chocolate Bark
- Peanut Butter Buckeyes
- Dark Chocolate Pecan Toffee Bark